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Basil Chicken in Coconut Curry Sauce

Basil Chicken in Coconut Curry Sauce

Curry is a great way to shake up your traditional chicken dinners with spice, flavor, protein, and healthy fats. Serve it alone or with coconut lime rice, cucumber salad, or grainless rolls.
Course Main Course


  • 4 organic, pasture-raised, skinless, boneless chicken breasts
  • 1/2 tsp Himalayan sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp chili powder
  • 1/4 tsp ground turmeric
  • 1 large red onion diced
  • 6 cloves garlic minced
  • 2 jalapeno peppers seeded and minced
  • 1 tbsp coconut oil
  • 2 cups organic, full fat coconut milk
  • 2 tsp arrowroot flour
  • 3 tbsp fresh basil
  • 1 tbsp chopped ginger root


  • Rinse chicken and pat dry. Cut into 1-inch pieces and place in medium bowl.
  • In a small bowl, stir together all spices. Sprinkle over chicken pieces, toss to coat well. Cover and let stand at room temperature for 30 minutes or in fridge up to 2 hours.
  • Add half of the chicken to skillet. Cook and stir for 3 minutes or until cooked through. Remove chicken and add remaining half; cook through. Remove from skillet.
  • Combine coconut milk with arrowroot and carefully add to skillet. Cook and stir over medium-high heat until thick and bubbly. Add chicken mixture, whole basil leaves, and ginger root. Cook 2 minutes more to heat through.
  • Serve over wild rice (Core Plan only) and garnish with red onion wedges and basil.